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As the chill in the air signals the arrival of colder months, there's nothing quite like a steaming bowl of soup to provide comfort and warmth. One standout dish that perfectly embodies this cozy vibe is Creamy Roasted Garlic Potato Soup. This recipe brings together the rich, savory flavors of roasted garlic and creamy potatoes, creating a satisfying meal that is both nourishing and indulgent. With the added benefit of being adaptable to various dietary needs, including options for dairy-free diets, this soup is sure to become a beloved staple in your kitchen.

Creamy Roasted Garlic Potato Soup

Warm up your cold evenings with Creamy Roasted Garlic Potato Soup, a comforting classic that's easy to make from scratch. This recipe combines the savory sweetness of roasted garlic with creamy potatoes, making a satisfying meal. Perfect for any dietary preference, it can be adapted for dairy-free diets too. Enjoy the meditative process of cooking as you sauté onions and blend flavors, creating a nourishing and delicious dish that's bound to become a family favorite. Serve it with crusty bread or a fresh salad for a delightful and cozy dining experience.
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Ingredients
  

1 head of garlic

2 tablespoons olive oil (divided)

1 medium onion, finely diced

3 medium potatoes (approximately 1.5 pounds), peeled and cut into cubes

4 cups vegetable broth

1 cup heavy cream (or substitute with coconut cream for a dairy-free version)

1 teaspoon thyme (can use fresh or dried)

Salt and freshly ground black pepper, to taste

Fresh chives or parsley, chopped, for garnish

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Carefully slice off the top of the head of garlic, exposing the individual cloves. Drizzle with 1 tablespoon of olive oil, ensuring the cloves are coated. Wrap the garlic snugly in aluminum foil and place it in the oven. Roast for approximately 30-35 minutes, or until the cloves are soft and golden brown.

    Sauté the Onion: While the garlic roasts, heat the remaining tablespoon of olive oil in a large, heavy-bottomed pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.

      Cook the Potatoes: Add the cubed potatoes to the sautéed onions and stir well. Allow the potatoes to cook for an additional 5 minutes, stirring occasionally to prevent sticking.

        Add Broth and Thyme: Pour in the vegetable broth and sprinkle in the thyme. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook for around 20 minutes, or until the potatoes are tender enough to be pierced easily with a fork.

          Incorporate Roasted Garlic: When the garlic is finished roasting, allow it to cool for a few minutes. Squeeze the softened cloves out of their skins and into the pot with the potatoes and broth. Stir well to combine.

            Blend the Soup: Using an immersion blender, puree the soup until it reaches your desired smoothness. If you prefer an ultra-creamy texture, you may transfer the soup in batches to a traditional blender (remember to let it cool slightly and be cautious due to the hot liquid).

              Add Cream: Return the blended soup to the stove over low heat. Gently stir in the heavy cream (or coconut cream) and season with salt and freshly ground black pepper to taste. Warm the soup through, avoiding a boil to maintain the creaminess.

                Serve: Ladle the creamy potato soup into warm bowls and finish with a sprinkle of chopped fresh chives or parsley to add a pop of color and freshness.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                    - Presentation Tips: For an elevated presentation, drizzle a little extra cream on top of the soup or add a sprinkle of smoked paprika for a touch of color. Serve with warm, crusty bread on the side.